In each issue of Paleo Magazine, I share the history of a traditional recipe and adapt it to fit into a healthier paleo lifestyle. This time, we're...
Read MoreGrilled Cherry Tomatoes
http://www.MelJoulwan.com/2011/07/25/grilled-cherry-tomatoes/
I should love cherry tomatoes: they’re tiny, they’re bursting with juiciness, and they represent the deep heart of summer. But between us friends, I hate the way they squirt when I bite ’em and the somewhat citrus-y tone of their sweetness doesn’t sit well on my tongue.
Emboldened by my success with the grilled okra, I tossed my my CSA haul of cherry tomatoes with some fat and spices, threaded them onto skewers, and liberally applied gas-grill heat. The result had just the right amount of char to balance the sweetness of the tomatoes. Now I’m a fan! Some of my skewers even included cherry tomatoes AND okra.
Grilled Cherry Tomatoes
Serves 2-4 | Total time 15 minutes
Ingredients:
1 tablespoon extra-virgin olive oil
1/4 teaspoon chili powder
1/4 teaspoon paprika
1 pint cherry tomatoes
1/4 teaspoon salt
Directions:
1
Preheat gas grill on high with the lid closed, about 10 minutes.
2
Combine oil, chili powder, and paprika in a medium mixing bowl; mix with a fork.
3
Add the cherry tomatoes to the bowl, then toss with two wooden spoons (or your hands) until they’re coated with the oil and spices. Add the salt, taste a tomato, and adjust seasonings. Do not wash the bowl!
4
Thread the tomatoes onto skewers with a little breathing room in between them so they roast, instead of steaming. Place on the grill, close the lid, and cook for about 4-5 minutes. Turn the skewers and grill an additional 4-5 minutes with the lid closed. When the tomatoes are finished on the grill, remove them from the skewers and drop them back into the mixing bowl. Use the wooden spoons to gently toss them in the remnants of the spicy oil in the bowl and add a little more salt, if you like things on the salty side like I do.
These are like spicy tomato candy! Excellent with grilled meats when they’re hot or tossed into salads when they’re cold.
Still hungry? Try these
June
12
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Shashlik (a.k.a., shish kebabs)
In each issue of Paleo Magazine, I team up with Steph Gaudreau to share the history of a traditional recipe and adapt it to fit into a...
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Sounds awesome! Will definitely have to try this one!
BTW – thanks again for suggesting Farmhouse Delivery to me a couple months ago. I finally made the move from PA to Austin and just ordered my first delivery from them and should be getting it on Thursday!
Melinda! Welcome to Austin!
The Farmhouse Delivery baskets have been SO good lately — lots of okra, cherry tomatoes, nectarines that will make you weep, butter lettuce, onions. Such a fun bounty to play with! Enjoy!
How you liking this Texas 100+ trend?!
Awesome! Looking forward to it!!
The Texas heat is definitely something out here! It was hard to adjust to especially during the first few crossfit wods! However, I’ll take this over 95 and 100% humidity back in Philly any day though..
We are loving it out here so far. People are so nice and friendly and the laid back vibe is definitely something I could get used to. Not to mention, the views from 360 are absolutely amazing!
I’m glad you’re enjoying it here — and yes, you’re right: not having humidity this year has really been a treat!
Melissa,
Made these last night – yum! Thanks again for your delicious recipes. I can’t wait for your cookbook – I will gladly pay for more of your creations!
Cheers!
Yay! Thanks, Brittany. You made my day with that cookbook comment. Can’t wait for you to see the layout and recipes!
I absolutely love grilled tomatoes and grilled onions with Middle Eastern grilled meats. Mmmm. Your pic has made me want to do some Iranian kebab now. 🙂